Organoleptic evaluation (tasting)

The organoleptic or sensory properties are those characteristics of olive oil that can be perceived with the senses, such as smell, taste or color.

It is equal to the other quality parameters and irreplaceable.

Aroma and taste – How to test an olive oil

The quality of the olive oil can be seen in the smell and the taste !!!

The best time for tasting is morning or afternoon, at least half an hour before meals.

It is also recommended not to use perfumes, soaps or other cosmetics with a strong odor that may disturb your sense of smell.

Step 1

We put one to two tablespoons of olive oil in a small glass.

To heat the olive oil, place the jar in your palm and hug it.

With the other palm we close the mouth of the jar and shake it in a circular motion for about 20 seconds to release its aromas.

step 2

After a while we release our palms from our glass and bring the whole open glass close to our nose to smell the olive oil. There we observe the scents.

Good quality olive oil has an aroma (beneficial properties) of:

O  fresh olives

O  grasses and leaves

O  fruit

O  herbs

Poor quality olive oil has an aroma (negative qualities) of:

O  Heavy / Bad odor

O  Not pleasant

step 3

Then we suck a sufficient quantity of olive oil from our glass and let it sit first in the front and then in the back of the mouth. We let it run all over our tongue to our roof of the mouth without swallowing it. During this time, we put our tongue on the back of our upper teeth and breathe in from our mouth to release the olive oil's aromas and taste its flavor.

step 4

Finally we sip the olive oil and observe the flavors it gives us.

Good quality olive oil has a taste (positive properties):

u  Fruity - Coming from healthy, fresh olive fruit, it's the first thing we notice right on the nose.

It is the most important attribute in the grading process because if it is not identified, an olive oil cannot be classified as extra virgin or virgin.

u  Bitter (bitter) - Typical taste of olive oils derived from green olive fruit or from olive fruit that has started to change color.

It arises from the action of phenolic substances (mainly oleuropein) and we can perceive it depending on its intensity. It gradually disappears after the test and in no case can it be considered a defect.

u  Piquant / Hot (pungent) - Typical hot feeling in olive oils harvested early from unripe fruits.

It arises from the action of certain phenolic substances (mainly oleander) and can be felt throughout the oral cavity, from the throat to a burning sensation that gradually disappears after the test.

Poor quality olive oil has a taste (negative qualities):

-      Rancid (Rancid) - Characteristic odor and taste of heavily oxidized olive oil. Emits an unpleasant smell of fried oil.

-      Musty / Muddy (Fusty / Muddy) - Characteristic odor and taste of olive oil derived from olive fruit that has been piled in a heap or stored in poor conditions and is therefore at an advanced stage of anaerobic fermentation.

Characteristic smell and taste of olive oil that during storage has remained in contact with the sediment that settles in the tanks.

-      Moldy / Earthy (Musty / Earthy) - Characteristic smell and taste of olive oil derived from olive fruit that has been attacked by fungus during its long storage in humid environment.

-      Wine / Vinegary (Wine / Vinegary) - Characteristic smell and taste of olive oil, which reminds us of poor quality wine or vinegar.

-      Burnt - Characteristic smell and taste of olive oil, which comes from the high temperature or prolonged heating during kneading of the olive dough.

-      Machine fat - Characteristic smell and taste of olive oil, reminiscent of oil, lubricant or mineral oil, due to the presence of residues of the above substances in the machines of the olive mills.

-      Wet Wood - Characteristic odor and taste of olive oil obtained from frost-damaged olive fruit.

-      Straw - Wood - Characteristic smell and taste of olive oil from dried olives.

-      Worm - Characteristic odor and taste of olive oil derived from an olive fruit that has been severely affected by insect (Dacus) infestation.

-      Brine - Characteristic smell and taste of olive oil from olive fruit pickled in brine.

-      Effluent - Characteristic odor and taste of olive oil derived from fermentations due to its prolonged contact with oil mill effluent.

-      Metallic - Characteristic odor and taste of olive oil, reminiscent of metal, resulting from the long contact of the olive fruit with metal surfaces during the oiling or storage process.

-      Cucumber - characteristic smell and taste of olive oil, which arises during its stay in hermetically sealed containers.

These negative properties are called olive oil defects.

After each test, we should wait 5-10 minutes before trying again. We can taste the same or a different sample, but only after we have rinsed our mouth with water

What do we need to know about the olive oil label and what is the mandatory information?

Check the label next time you shop. This way you know what you are buying.

We do not buy olive oil without a label and without the following information !!!